Seaweed Soup

Jane Yamashita Horiuchi, Class of 1966

• 1/2 lb ground pork
• 6 cups water
• 4 sheets musubi nori
• 1/4 cup chopped water chestnuts
• 1/2 tsp aji
• 1 tsp salt
• 1 egg, beaten
• 1 stalk green onion, chopped

Brown pork. Add 2 cups water and simmer 15 minutes. Add the remaining water and bring to a boil. Heat oven to 350 degrees. Place the musubi nori sheets on a baking sheet and dry in oven for 5 minutes; crumble into soup. Add water chestnuts, aji and salt; simmer 5 minutes. Dribble egg slowly over broth; do not mix for a clear broth. Add chopped onion.

Yield: 6 servings